I've had pheasant. It's a few years ago. I used to work with a guy who shot (and smoked) so I swapped him 200 Regal Kings bought in Spain for a brace of pheasant. Can't say I was impressed. It seemed dry and tasteless.

Pheasant's pleasant enough, but not a particularly exotic taste. Being a game bird, it has little fat so will dry out quickly if not regularly basted. Pigeon can be had from some butchers, Waitrose, or (frozen) from oriental supermarkets. Again, it must be kept moist, but is a much more interesting flavour than pheasant or partridge.

Quail is farmed (more fat), and can be roasted pretty vigorously. I tend to just season them well with salt and pepper, stuff a couple of cherry peppers inside, then sear them in a pan before roasting.

Between the optimist & the pessimist
The difference is quite droll:
The optimist sees the doughnut,
The pessimist sees the hole.

As part of my new year resolution, I'm looking at trying a new food or drink every month.

So far I have tried Japanese sake (saki) and venison. I have some others in mind but I'm throwing the doors open to anymore exciting suggestions. (And don't say 'salad', I know some of you smart ***** are thinking it!)

My other ideas for future months include:

goose foie gras

caviar

quince

dragonfruit

steak tartare

oysters

sea bream

tripe

frog's legs

kangaroo

Of the above:

Foie gras (Duck or Goose) is delicious, and there are more and more suppliers who rear the birds more humanely than the horror stories that are regularly circulated.

Caviare. The cheap/medium priced stuff's nothing to write home about, while the really good stuff is prohibitively expensive.

Quince. You can, in some delicatessens and supermarkets (i.e. Sainsbury) get Membrillo, which is a stiff quince jelly which is traditionally served with white, crumble cheese. A good combination.

Dragon Fruit. About a hundred times more interesting to look at than to eat. Pleasant, but a little bland.

Steak tartare. The flavour is lovely, but it's the texture that turns most people off.

Oysters. Love 'em.

Frog's Legs. Chickeny.

Nice red meat, Kangaroo.

Between the optimist & the pessimist
The difference is quite droll:
The optimist sees the doughnut,
The pessimist sees the hole.

Pheasant's pleasant enough, but not a particularly exotic taste. Being a game bird, it has little fat so will dry out quickly if not regularly basted. Pigeon can be had from some butchers, Waitrose, or (frozen) from oriental supermarkets. Again, it must be kept moist, but is a much more interesting flavour than pheasant or partridge.

Quail is farmed (more fat), and can be roasted pretty vigorously. I tend to just season them well with salt and pepper, stuff a couple of cherry peppers inside, then sear them in a pan before roasting.

I like to casserole pheasant in red wine and seasoning, with some red currant jelly in the mix.its nice with mustard mash.

Quail is farmed (more fat), and can be roasted pretty vigorously. I tend to just season them well with salt and pepper, stuff a couple of cherry peppers inside, then sear them in a pan before roasting.

I've had quail - off a van at a market in Italy - very tasty.

"This is a very wealthy country, money is no object" D. Cameron February 2014

I've had pheasant. It's a few years ago. I used to work with a guy who shot (and smoked) so I swapped him 200 Regal Kings bought in Spain for a brace of pheasant. Can't say I was impressed. It seemed dry and tasteless.

We had pheasant once when one collided with the goods train my dad was driving at the time.

"I own up. I am a serial risk taker. I live in a flood zone, cycle without a helmet, drink alcohol and on Sunday I had bacon for breakfast."